Seafood Gumbo, and gumbos in general, have a long path through the Gulf of Mexico coast. This range is a classic Cajun stew is a welcome taste of the meat, fish and fresh vegetables in a spicy, spicy broth.
Ingredients:
1 / 2 pound andouille or other smoky sausage
3 to 4 tablespoons vegetable oil
1 / 4 cup all-purpose flour
2 medium bell pepper, red or green, chopped
2 medium onions, chopped
3 garlic cloves, minced
3 stalks celery, chopped
6 cups unsalted seafood (preferred) or chicken broth
1 bay leaf
1 tablespoon file powder
1 / 2 teaspoon dried thyme
1 / 2 teaspoon cayenne pepper
1 / 2 teaspoon ground black pepper
1 / 4 tsp white pepper
3 / 4 pounds peeled medium shrimp paste and de –
1 / 2 pound crab meat, free of shell bits
1 dozen shucked oysters in their fleet
9 or 10 green onions, sliced
cooked rice
Directions:
In a heavy> Warehouse – pot or Dutch oven, brown the sausage over medium-low heat. Remove the sausage from the fat and reserve. Look at how much fat is left, and add enough vegetable oil to 1 / 4 cup measures. Warm the oil and lard over medium heat, then sprinkle in the flour. While continuously stirring the mixture boil over high heat until a medium brown roux forms in the pan.
When the roux reaches the right shade of brown, reduce heat to medium. Add the onions, peppers,Celery and garlic. Continue cooking and stirring about 3 minutes.
Slowly pour on the stock, stirring as you pour. Add the file, bay leaf, black pepper, thyme, cayenne pepper and white pepper. Simmer the mixture about 45 minutes.
Stir in the reserved sausage, crab, shrimp, oysters and green onions and heat through.
Serve the gumbo over hot white rice in large bowls.
Variation of above recipe:
To gumbo-stuffed peppers,Mix a little rice with gumbo. Bake seeded, seeded peppers (1 per person) at 350 degrees Celsius for 25 minutes in a dish with a little stock in it. Spoon the gumbo into each pepper, and bake for another 25 minutes.